Last year, I thought it was about time to get in control of our budget and spending. After a few quick calculations there was an obvious red flag – eating work lunches from cafes, restaurants and takeaway shops was costing us a fortune! Enter the easiest grab and go keto lunch – a simple oven baked omelette.
We eat this most days now – cut into squares and into the freezer between a couple of pieces of greaseproof paper, and you have lunch made for the week. You can eat this hot or cold. I often make a double or even triple batch every few weeks and we are set – and saving so much money.
The beauty of this dish is that you can use whatever you have in the fridge that needs to be cooked/used. It is very versatile and these suggestions are just a start.
In the image, I used baby spinach leaves and feta which created a decadent, tasty and satisfying lunch.
Suggested flavours/ add ins
Cooked chicken/other cooked meats
Capsicum – either sauted before with paprika, or diced and put in raw
Spinach leaves, or frozen spinach that is defrosted and excess moisture squeezed out
Cream cheese in small dollops throughout or your favourite low carb dips
Spring onion, small amounts of brown onion or red onion
Seasonings: Oregano, rosemary, basil, paprika, garlic, harissa seasoning, Mexican seasoning etc etc
Eggplant – small cubes baked before
A simple base recipe for a quick and easy lunch - cook ahead on the weekend to make preparing lunches a breeze. Eat hot or cold.
Preheat oven to 180C / 356F and grease a casserole dish or baking pan. Usually deeper is better for me, so I like using a dish that is about 10cm x 15cm.
Fry off the bacon until brown, it doesn’t need to get crispy as it goes in the mixture.
Whisk eggs, cream, salt and pepper. If you are using other spices, add them to this mix.
Stir in the cooked bacon and pour into your prepared baking dish.
Add any additional mix ins to the baking dish and distribute evenly.
Add half of the grated cheese into the mixture and stir to distribute, then sprinkle the remaining cheese on top.
Bake for 40 - 45 minutes until golden brown and set in the centre. Let it cool in the dish and then cut into 6 squares. Wrap in foil to freeze, grab out the night before and lunch is ready to go! Great reheated for lunch or cold.